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Recipes
Waldorf Salad
By Stephoppor
In large bowl, combine marshmallows, fruits and nuts
- 2 cups Mini Marshmallows
- 2 cups Apples, diced
- 1 cup Celery, chopped
- 1 cup Raisins
- 1/2 cup Walnuts or Pecans, chopped
- 1/4 cup Mayonnaise
- 2 Tbsp Orange Juice
Classic Minestrone
By Stephoppor
In a 4 quart dutch oven cook garlic and onion in hot oil until tender
- Classic Minestrone
- 2 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 Tbsp Extra Virgin Olive Oil
- 1 large Yellow Sweet Pepper, chopped
- 1 medium Zucchini, chopped
- 2 (14oz) cans Beef Broth
- 1 (15oz) can cannellini Beans, rinsed
- 8 oz Green Beans, trimmed and cut into 1 1/2” pieces
- 1 cup Mostaccioli, dried
- 1/4 cup fresh Basil, coarsely chopped
- 2 medium Tomatoes, chopped
- 2 cups fresh Baby Spinach Leaves
- Parmesan Cheese, shaved
Corned Beef and Cabbage
By Stephoppor
Place the onion, potatoes and carrots in a 5-quart slow cooker
- 1 medium Onion, cut into wedges
- 4 medium Potatoes, peeled and quartered
- 1 lb Baby Carrots
- 3 cups Water
- 3 Garlic Cloves, minced
- 1 Bay Leaf
- 2 Tbsp Sugar
- 2 Tbsp Cider Vinegar
- 1/2 tsp Pepper
- 1 (3 lb) Corned Beef Brisket with spice packer, cut in half
- 1 small Head Cabbage, cut into wedges
Smokey Split Pea Soup
By Stephoppor
1. In a 5-6 quart slow cooker, combine the split peas, carrots, parsnips, celery, garlic, onion, thyme and 6 cups ...
- 1 lb green split peas, rinsed
- 4 medium carrots, cut into 1/2" pieces
- 2 medium parsnips, cut into 1/2" pieces
- 2 stalks celery, cut into 1/2" pieces
- 2 cloves garlic, finely chopped
- 1 large onion, chopped
- 1/2 tsp dried thyme
- 2 ham hocks
- salt and pepper
Slow Cooker Minestrone
By Stephoppor
In a 5-5 ½ quart slow cooker combine beef, undrained tomatoes, broth, beans, carrots, salt and pepper
- Slow Cooked Minestrone
- 1 lb Beef Chuck, boneless cut in 1/2 “cubes
- 2 (14 1/2 oz) cans Tomatoes with basil, garlic and oregano, diced and undrained
- 2 (14oz) cans Beef Broth
- 1 (15oz) can Cannellini Beans, rinsed and drained
- 1 (15oz) can Red Kidney Beans, rinsed and drained
- 1 cup Carrots, thinly sliced
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 cup Bow Tie Pasta, uncooked
- 1 Yellow Sumer Squash, halved lengthwise and sliced
- Salt and Pepper
- Parmesan Cheese, Grated
Ham Risotto with Sugar Snap Peas
By Stephoppor
Cook Peas in boiling water for 2 minutes, until crisp tender
- 4 cups Fat-Free, Less Sodium Chicken Broth
- 8 oz Sugar Snap Peas, trimmed and cut into 1" pieces
- 2 tsp Olive Oil
- 1 1/2 cups Leeks, thinly sliced (about 2 medium Leeks)
- 2 Garlic Cloves, minced
- 1 cup Arborio Rice or other medium grain rice
- 1/2 cup Dry White Wine
- 3 oz Cooked Ham, diced (about 3/4 cup)
- 1/2 cup Parmesan Cheese, grated
- 1/8 tsp Black Pepper
Feta Cheese Stuffed Chicken Breasts
By Stephoppor
In a small bowl combine oil, lemon juice, garlic, oregano, salt and pepper, mix and set aside
- 8 Tbsp Olive Oil
- 2 tsp Lemon Juice
- 4 cloves Garlic, crushed
- 1 Tbsp Oregano
- Salt and Pepper to taste
- 4 Boneless, Skinless Chicken Breasts
- 4 slices Feta Cheese
- 2 slices Bacon, fried
Crab Stuffed Mushrooms
By Stephoppor
Clean mushrooms and scoop out stems making a well in the mushrooms
- 2 dozen White Mushrooms
- 2 stalks Celery, finely chopped
- 2 cups Crab
- 1 Egg
- Season Salt to taste
- 1 package Hollindaise Sauce mix
Crab Stuffed Portabella Mushrooms
By Stephoppor
Rinse mushrooms and pat dry
- 2 portabella mushrooms, about 4" and about 6oz
- 3 oz crab, cooked and shelled
- 1 cup mozzarella cheese, about 4oz, shredded
- 1/2 cup green onions, thinly sliced
- 1 tsp worcestershire
Orzo with Wilted Spinach and Pine Nuts
By Stephoppor
Cook Orzo according to package directions
- 16 oz package uncooked Orzo
- 1/2 cup Olive Oil
- 2 tblsp Butter
- 1/2 minced Garlic
- 1/2 tsp dried Basil
- 1/2 tsp Red Pepper Flakes
- 1 cup Pine Nuts
- 10 ox bag Baby Spinach
- 1/8 cup Balsamic Vinegar
- 8 oz package crumbled Feta Cheese
- 1/2 fresh Tomato, chopped
- Salt to taste